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Recipes
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About
| A refreshing and spicy dip that matches the mellow flavour of our "Kabuki" Marrowfat Peas with hot British horseradish (or Japanese wasabi) and cool sour cream. |
For a British twist, use horseradish instead of wasabi – it’s just as good! This is also a delicious alternative to mushy peas to eat with chips.
Serves: 4 as a dip or side dish
Ingredients
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Method
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Isabella Palmer's salad of beetroot, barley and peas is a real show-stopper: textured, zippy and vibrant. The beetroot and the black barley are both full of antioxidant anthocyanins, giving them such rich colour. This salad keeps well in the fridge for batch lunches (but if you’re making ahead, add the crispy topping just before serving).
Danka Jandric makes English muffins with wholemeal YQ flour for an incredibly rich and nutty flavour. They're perfect for toasting and topped with your favourite morning spread. The recipe includes an option for overnight proving, which deepens the flavour, improves digestibility, and makes muffins ready in time for breakfast on a weekend morning.
Danka Jandric's wholemeal YQ flour summer cake topped with seasonal fruit celebrates British summer and amazing British produce from grains and seeds to berries.
